Best Bacon Vegetable Spaghetti Toss Recipes

BACON-VEGETABLE SPAGHETTI TOSS

Bacon-Vegetable Spaghetti Toss image

Find out why savory bacon is the perfect addition to your pasta dish with this Bacon-Vegetable Spaghetti Toss. OSCAR MAYER Bacon helps enhance the vegetables in this delicious, one-pot Bacon-Vegetable Spaghetti Toss.

Provided by My Food and Family

Categories Recipes

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 lb. spaghetti, uncooked
6 slices OSCAR MAYER Natural Smoked Uncured Bacon
1 Tbsp. oil
2 cups cut-up trimmed fresh asparagus spears (1-inch pieces)
1 Tbsp. minced garlic
2 cups tightly packed fresh spinach
1/3 cup dry white wine
1 cup chicken broth
1/3 cup KRAFT Grated Parmesan Cheese

Steps:

Cook spaghetti in Dutch oven or large deep skillet as directed on package, omitting salt. Drain; set aside.
Add bacon to same pan; cook bacon on medium heat 8 to 10 min. or until crisp, turning frequently. Remove from skillet; drain on paper towels. Chop or crumble into small pieces. Discard drippings.
Heat oil in same pan. Add asparagus and garlic; cook 2 min., stirring frequently. Stir in spinach; cook 2 min. or just until wilted, stirring frequently. Add wine and bacon; cook 2 min. or until wine is reduced by half, stirring frequently.
Stir in broth; bring to boil. Simmer on medium-low heat 2 min. Return spaghetti to pan; mix lightly. Cook 3 to 5 min. or until heated through, stirring frequently. Remove from heat. Stir in cheese.

Nutrition Facts : Calories 390, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 720 mg, Carbohydrate 49 g, Fiber 5 g, Sugar 2 g, Protein 19 g

BACON-VEGETABLE SPAGHETTI TOSS

Bacon-Vegetable Spaghetti Toss image

OSCAR MAYER Bacon elevates vegetables for a delicious, one-pot pasta dish.

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

1/2 lb. spaghetti , uncooked
6 slices OSCAR MAYER Natural Smoked Uncured Bacon
1 Tbsp. oil
2 cups cut-up trimmed fresh asparagus spears (1-inch pieces)
1 Tbsp. minced garlic
2 cups tightly packed fresh spinach
1/3 cup dry white wine
1 cup chicken broth
1/3 cup KRAFT Grated Parmesan Cheese

Steps:

Cook spaghetti in Dutch oven or large deep skillet as directed on package, omitting salt. Drain; set aside.
Add bacon to same pan; cook bacon on medium heat 8 to 10 min. or until crisp, turning frequently. Remove from skillet; drain on paper towels. Chop or crumble into small pieces. Discard drippings.
Heat oil in same pan. Add asparagus and garlic; cook 2 min., stirring frequently. Stir in spinach; cook 2 min. or just until wilted, stirring frequently. Add wine and bacon; cook 2 min. or until wine is reduced by half, stirring frequently.
Stir in broth; bring to boil. Simmer on medium-low heat 2 min. Return spaghetti to pan; mix lightly. Cook 3 to 5 min. or until heated through, stirring frequently. Remove from heat. Stir in cheese.